乘著蒲公英的降落傘

朋友 Jasmine 回台灣前留下了雞胸肉和麵線
於是決定試做這道麻油雞麵線

材料：雞肉、麵線、薑、麻油、米酒

1) 起鍋，加少許沙拉油

2) 把薑拍扁切碎後，放入鍋中炒

3) 雞肉切塊

4) 將麵線放入水鍋汆燙

5) 將麵線盛碗

6) 麵線加入少許米酒，再加入少許爆薑的油

7) 鍋中加入雞肉拌炒

8) 加少許麻油炒雞肉

9) 麵線加入少許麻油拌勻 

10) 加水煨煮雞肉

11) 再加入半碗米酒煨煮雞肉

12) 加入少許枸杞

13) 將麻油雞湯倒入麵線碗

Ingredients
(Serves 2-3)
- 1/2 chicken (about 600g), cut to small pieces (you can also use mid-sized drumlettes or chicken thighs)
- 2 tbsp sesame oil and 1 tbsp olive oil (or cooking oil)
- 5 slices ginger, stacked together and sliced thinly
- Chinese cooking wine (optional) – Hua Diao Jiu (花雕酒) or Shao Xing Jiu (绍兴酒)
- Asian Vermicelli noodles
- Wolfberry (option, wolfberry is a Chinese herb)

Directions
1. Heat olive oil, then add ginger strips. Stir fry till fragrant.

2. Boil Asian Vermicelli noodles until cooked.

3. Put the cooked noodle in a bowl; add a little wine and the cooked oil from step 1 (not all)

4. Add chicken pieces with Step 1 and stir fry for a few minutes.

5. Add sesame oil and stir fry

6. Add water and cook until the chicken pieces are cooked.

7. Add Chinese wine and/ or wolfberry and cook about 1 minute. The sesame chicken soup is done.

8. Bring the sesame chicken soup to the noodle (step 3)

Enjoy!!